Crunchy Chocolate Edamame Butter Cups

These Crunchy Chocolate Edamame Butter Cups are a nut-free, vegan twist on the classic peanut butter cup treat! Made with roasted edamame, avocado oil, and monk fruit sweetener, covered in rich dairy-free chocolate for a creamy, crunchy, plant-based protein chocolate dessert.

Move over peanut butter cups—there’s a new, crunchy, plant-powered treat in town! These Crunchy Chocolate Edamame Butter Cups are the perfect blend of creamy, crunchy, sweet, and rich. Instead of nuts, roasted edamame beans are transformed into a delicious, nutty-tasting crunchy “butter”, lightly sweetened with monk fruit, and enriched with avocado oil. Wrapped in smooth dairy-free chocolate, each bite is a delightful balance of crunch and melt-in-your-mouth goodness.

I originally got the idea to pair crunchy edamame beans with chocolate on Instagram from The Gut Health Dr. Megan Rossi. I decided to put my own fun twist on it, while staying true to the nostalgic classic chocolate peanut butter cup shape.

Using a homemade edamame “butter” offers a protein-packed, allergen-friendly alternative that’s still decadent and satisfying, and also adds little crunch too! Whether you’re looking for a healthier candy swap, a new way to enjoy edamame, or a treat to impress your friends 🤗 these cups are guaranteed to deliver.

Why You’ll Love These Edamame Butter Cups

• Nut-Free & Vegan: A creative alternative for those avoiding nuts and dairy.
• Protein-Packed Crunch: Roasted edamame provides an irresistible crunch and a boost of plant-based protein.
• Refined Sugar-Free: Monk fruit sweetener keeps these cups perfectly sweet without added sugar. For a completely refined sugar-free treat, make sure to use naturally sweetened chocolate chips.
• Easy to Make: Just blend, melt, layer, and chill—no fancy techniques required.

Ingredients

Roasted Edamame Beans. These crunchy little beans are the star of the recipe, giving the filling its nutty flavor and protein-packed crunch. When blended, they transform into a slightly textured “butter” that’s both savory and sweet. I used these roasted and salted edamame beans.

Avocado Oil. A heart-healthy oil that helps smooth and bind the edamame butter. Its mild flavor makes it the perfect neutral base for blending without overpowering the chocolate.

Monk Fruit Sweetener. A natural, zero-calorie sweetener that adds just the right touch of sweetness without refined sugar.

Dairy-Free Chocolate Chips. Smooth, rich, and indulgent, dairy-free chocolate is the outer layer that ties everything together in these classic-style cups. My go-to naturally sweetened chocolate chips keep this recipe refined sugar free!

Coconut Oil. Added to the melted chocolate, coconut oil creates a glossy finish and helps the chocolate set perfectly.

Instructions

Make the Edamame Butter.

Add roasted edamame to a food processor and blend until crumbly. Add the monk fruit sweetener and slowly drizzle in avocado oil while processing, stopping and scraping down the sides as needed, until a thick, textured, slightly crunchy “butter” forms. It will be like a coarse sand mixture.

Melt the Chocolate.

In a microwave-safe bowl or double boiler, melt the dairy-free chocolate with coconut oil until smooth and pourable.

Assemble the Cups.

💡 I used a silicone candy mold to make my chocolate cups but you may also line a mini muffin tin with silicone or paper cupcake liners.

Spoon about 1/2 teaspoon of melted chocolate into the bottom of each mold and spread evenly. The amount of chocolate you pour in for the bottom layer will depend on what size cups you use, so fill them about 1/3 of the way full. Freeze for 5-10 minutes to set. 

Add 1/2 teaspoon of edamame butter mixture to the center of each cup, gently flattening it to be even with or slightly below the top of the cup, use 1 teaspoon for larger cups/molds. Leave leaving a small border around the edges.

Cover with another layer of melted chocolate, tapping the tray gently to smooth the tops.

Chill & Enjoy.

Refrigerate or freeze until fully set, about 20–30 minutes. Pop each candy out of the mold or peel off the liners and enjoy!

Storage

Keep your edamame butter cups stored in an airtight container in the fridge for up to one week, or freeze for up to 2 months.

Tips & Variations

• Extra Crunch. Don’t blend the edamame beans as long if you’d like a larger pieces for an extra crunch.
• Flavor Twist. Add a dash of cinnamon or cacao powder to the filling for another layer of flavor.
• Sweetness Swap. Coconut sugar, date sugar, powdered sugar, or cane sugar can replace monk fruit sweetener if desired.

FAQs

Can I make these edamame butter cups without monk fruit sweetener?

Yes! You can swap monk fruit for coconut sugar, date sugar, powdered sugar, or cane sugar. Just adjust the quantity based on your taste and desired sweetness. Or you can choose to leave it out altogether.

What kind of edamame should I use?

Use roasted, crunchy edamame for the best flavor and texture. Raw or steamed edamame won’t give you that nutty crunch. I used these roasted and salted edamame beans.

Can I make these without avocado oil?

Absolutely. You can substitute avocado oil with coconut oil or another mild-tasting oil. Avocado oil is recommended because it blends smoothly and doesn’t overpower the flavor.

Do I need a candy mold to make these?

No. I used this silicone candy mold, but you can also make them using cupcake liners and a muffin tin.

How do I keep the chocolate from melting at room temperature?

Since these cups don’t contain stabilizers, they’re best stored in the fridge or freezer. If serving at room temperature, keep them cool until right before enjoying.

Are these edamame butter cups kid-friendly?

Yes! They’re nut-free, protein-packed, with the option to be made without refined sugar, making them a fun and healthier option for both kids and adults.

Products Used To Make These Crunchy Chocolate Edamame Butter Cups

These Crunchy Chocolate Edamame Butter Cups are creamy, crunchy, sweet, and chocolatey—checking all the boxes for a satisfying treat. Plus, they’re a fun way to sneak in a little extra plant-based protein while treating yourself. Leave a comment down below in the comments section, as well as giving it a ⭐️⭐️⭐️⭐️⭐ rating so that others can discover an easy, dairy-free chocolate dessert recipe! Tag me on Instagram, Facebook, or Pinterest if you make them!

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